Desserts

Vanilla Bean Panna Cotta

★★★★½ (4.6)

This Italian silky-set cream dessert wobbles like a dream and tastes like pure vanilla -- just four ingredients and a bit of patience in the fridge for an elegant, restaurant-worthy finish.

15 min Prep

10 min Cook

275 min Total

6 Servings

Just four core ingredients for an impressively elegant dessert
Blooming the gelatin properly is the only trick, and it's simple once you know it
Make it a full day ahead -- it only improves with time in the fridge

1 Tbsp (one packet) unflavored powdered gelatin
3 Tbsp cold water
2 cups heavy cream
1 cup whole milk
1/2 cup granulated sugar
1 vanilla bean, split, or 2 tsp vanilla extract
Pinch salt
1 cup fresh berries, for serving

Sprinkle the powdered gelatin evenly over the cold water in a small bowl. Let it sit undisturbed for 5-10 minutes to soften and absorb the water -- this step, called blooming, prevents grainy lumps in the final dessert.
In a medium saucepan, combine the heavy cream, milk, and sugar. If using a vanilla bean, scrape the seeds into the pan and add the pod as well.
Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is steaming with small bubbles at the edges -- do not let it come to a full boil.
Remove from heat and stir in the salt (and vanilla extract now if using instead of a bean).
Add the bloomed gelatin to the warm cream mixture and whisk until it is completely dissolved and no clumps remain, about 1 minute.
If you used a vanilla bean, strain the mixture through a fine-mesh sieve into a large measuring cup or pitcher to remove the pod.
Divide the mixture evenly among six 6-ounce ramekins or small glasses.
Let cool at room temperature for 15 minutes, then cover and refrigerate for at least 4 hours, or until fully set -- the panna cotta should hold a slight jiggle but not run when tilted.
To unmold, dip the bottom of each ramekin in warm water for about 10 seconds, run a thin knife around the edge, then invert onto a plate. Alternatively, serve directly in the glasses.
Top with fresh berries just before serving.

Never let the gelatin mixture come to a full boil -- overheating gelatin weakens its setting power and your panna cotta may stay runny.

If unmolding, dip briefly in warm water -- too long and the outer edge will start to melt instead of releasing cleanly.